Hop Hands (Hop Wards)
Brewed for Pig Roast V
Brew Day (8/2/16)
Mashed with 4.25 gallons of H2O
5.8Ph -- added 2.5% Acid Malt60min rest @152F
Added .9 gallons of mashout water @200F (Knocked it up a couple degrees to about 154F)
Added 3.9 gallons of sparge H2O
Pre-boil gravity: 1.042
6.1 gallons during whirlpool
5.1 gallons into fermentor
SG: 1.052
8/10 -- added 1st dry hops (still some yeast at the top that will not drop completely)
8/14 -- rack to keg with 2nd dry hops -- put on 30 psi
8/18 or 8/19 -- remove dry hops possibly?